EASY Chocolate Peanut Butter Truffles
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|1-8oz pkg||bakers semi-sweet baking chocolate( i do use ghiridellis also)|
|1/2 c||peanut butter|
|1 tub||cool whip,thawed. 8 oz size|
|finely crushed nabisco cookies|
|finely crushed graham crackers|
|finely chopped pecans|
|melted chocolate or white chocolate to dip|
FOR SUPER NUTTY CHOCOLATE TRUFFLES:
PREPARE TRUFFLE MIXTURE AS DIRECTED
ABOVE BUT USE CHUNKY PEANUT BUTTER.
SHAPE INTO BALLS. ROLL IN FINELY
Microwave chocolate in large bowl on High for 2 minutes or until chocolate is almost melted,stirring after 1 minute. Stir until chocolate is completely melted.
Stir in peanut butter until well blended. Cool to room temperature(it is important for the mixture and bowl to really feel room temperature NOT warm at all).
Gently stir in whipped topping. Refrigerate for 1 hour.
Scoop truffle mixture with a melon baller or teaspoon,then shape into 1 inch balls. Roll in your favorite coating...enjoy! Store in refrigerator.